Summer food and drink special + Cocktails | The Guardianhttp://www.theguardian.com/lifeandstyle/series/summer-food-and-drink-special+cocktails
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Summer food &amp; drink special: how to make a great cocktailhttp://www.theguardian.com/lifeandstyle/2013/jul/27/how-to-make-great-cocktail
From picking elderflowers to going large: the Clove Club's top tips for perfect summer drinks<p><strong>1</strong> Always use fresh ingredients. Freshly squeezed juice goes a long way; and where herbs are concerned, it's always the fresher, the better.</p><p><strong>2 </strong>Warm glass? Warm drink! Chill the glasses while you're making your tipple or, even better, put them in the freezer&nbsp;overnight.</p> <a href="http://www.theguardian.com/lifeandstyle/2013/jul/27/how-to-make-great-cocktail">Continue reading...</a>CocktailsFood & drinkLife and styleSat, 27 Jul 2013 08:00:00 GMThttp://www.theguardian.com/lifeandstyle/2013/jul/27/how-to-make-great-cocktailSon Of Alan/Guardiancocktails illustration Illustration: Son Of Alan for the GuardianSon Of Alan/Guardiancocktails illustration Illustration: Son Of Alan for the GuardianGuardian Staff2013-07-27T08:00:00ZSummer cocktail and mocktail recipes by Polpo's Russell Normanhttp://www.theguardian.com/lifeandstyle/2013/jul/26/cocktail-mocktail-recipes-russell-norman
From a clever twist on the martini to a beetroot and lime refresher for all the family<br /><br />Plus, tomorrow in Guardian Weekend magazine's summer food and drink special, Hugh Fearnley-Whittingstall's brilliant alternative barbecues, Angela Hartnett's cool ices, Yotam Ottolenghi's sensational seasonal salads and Paul Hollywood's top summer baking ideas, plus tips from Hawksmoor, the Clove Club and MeatLiquor, summer playlists and party advice from the people who know<p>A martini is never going to be a tame&nbsp;drink – there's just too much power in the barely diluted alcohol – but this lovely version is aromatic and elegant. It's a huge favourite at&nbsp;our kind-of Jewish deli, <a href="http://mishkins.co.uk/" title="">Mishkin's</a>, in Covent Garden, London. Sugar syrup is an essential&nbsp;ingredient in&nbsp;many cocktails, and it's a cinch to&nbsp;make. Measure out two parts water to one part sugar, bring the&nbsp;water to a boil, add the sugar, stir until dissolved and then set aside to cool. Pour into a&nbsp;sterilised bottle and refrigerate – it&nbsp;will keep for up to six months. Serves one.</p> <a href="http://www.theguardian.com/lifeandstyle/2013/jul/26/cocktail-mocktail-recipes-russell-norman">Continue reading...</a>CocktailsFood & drinkLife and styleFri, 26 Jul 2013 11:30:00 GMThttp://www.theguardian.com/lifeandstyle/2013/jul/26/cocktail-mocktail-recipes-russell-normanDeirdre Rooney/GuardianRussell Norman's cynar gin fizz and aperol spritz recipes. Photograph: Deirdre Rooney for the GuardianDeirdre Rooney/GuardianRussell Norman's beetroot and lime water, and elderflower lemonade recipes. Photograph: Deirdre Rooney for the GuardianDeirdre Rooney/GuardianRussell Norman's cucumber and basil martini recipe. Photograph: Deirdre Rooney for the GuardianDeirdre Rooney/GuardianCucumber and basil martini. Photograph: Deirdre Rooney for the GuardianRussell Norman2013-07-26T11:30:00Z